Fodor's Expert Review Angeline

One of Antigua’s most innovative dining spots holds court in a late 19th century home. The menu, which changes seasonally, may include appetizers of black bean soup or a carpaccio of mahimahi and beets. Main courses might include quail with Serrano ham and couscous or lamb chops with a plantain and cheese puree. A dessert selection of soufflés and puddings round out the meal. If you have a group of four to eight people, another option is the pricey, but immensely satisfying nine-course tasting menu, which also changes based on seasonal ingredients—everyone at the table must order it and reservations are a must.